Spinach and yogurt salad
Any kind of spinach or spinach-like leafy green can be used for palak ka
raita. New Zealand spinach (which, by the way, is not a true spinach) can
be easily grown at home all through the summer and fall.
Preparation and cooking time: 20 min
1 lb (450 g) fresh spinach, washed and
1/2 teaspoon garam masala
1/4 teaspoon ground black pepper
2 cups (475 ml) plain yogurt
1 teaspoon salt
1 teaspoon cumin seeds; dry-roasted and ground
Make sure the spinach is washed in several changes of water. Then
plunge the leaves in boiling water for a minute or two to wilt them.
Drain, press out the excess water, and chop the leaves coarse.
Put the yogurt in a large bowl with the spinach and other ingredients. Mix
with a fork. Palak ka raita is tasty served with puris or as a refreshing
side dish to an elaborate meal.